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Easiest Way to Make Delicious Lemon Squares

Lemon Squares. Excellent, everything a true lemon bar should be. These lemon squares are a delightful recipe from my mother's file. I've been serving it for many years.

Lemon Squares But not only the ingredients are simple—the recipe is too. For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Meanwhile, in a medium bowl, whisk together eggs, granulated sugar, lemon juice, baking powder and remaining flour. You can cook Lemon Squares using 11 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Lemon Squares

  1. You need 2 cups of flour.
  2. Prepare 1 cup of butter.
  3. Prepare 1/2 cup of icing sugar.
  4. It's 1/2 tsp of salt.
  5. You need 4 of eggs beaten.
  6. You need 2 cups of white sugar.
  7. It's 1/2 tsp of baking powder.
  8. You need 4 tsp of flour.
  9. It's 5 Tbsp of fresh squeezed lemon juice.
  10. It's of Rind of 1 whole lemon; prepare with lemon zester.
  11. Prepare of Icing sugar for topping.

Using a small, fine meshed sieve, sift remaining confectioners' sugar on top when cool. I love lemon bars, but they often fall by the wayside and get forgotten for months at a time in our house. We're much more of a chocolate chip cookie/chocolate pie/chocolate sheet cake/chocolate ice cream/chocolate potato chip/chocolate everything household, followed by fruit cobblers and crisps…so I sometimes have to remember to bring lemon bars back into the forefront from time to time. Lemon bars freeze beautifully — they are even good frozen.

Lemon Squares instructions

  1. Cream the flour, butter, icing sugar and salt together until crumbly. Pat down gently into 9 x 13 inch pan. Bake until lightly tan/brown - 20 minutes at 325 degrees..
  2. Combine all remaining ingredients (except icing sugar for topping) and pour over hot crust. Bake 35 more minutes. Remove from oven and sprinkle with sifted icing sugar for topping. Let cool. Cut with a wet knife..
  3. Serve and enjoy!.

To freeze the bars, let them cool completely and freeze the batch whole, covered tightly with aluminum foil or plastic freezer wrap, for up to three months. (The cut bars can also be frozen in a single layer.) Before serving, remove them from the freezer and let them thaw overnight in. Glass Dish: Use a ceramic or glass pan. I always detect a slight metallic flavor in the lemon bars when baked in metal pans. Let cool completely before cutting into bars. Melt the butter and stir into flour mixture.

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